Cajun and Creole · United States

Smoked Paprika and Thyme Cajun Shrimp and Andouille Sausage with Rice

Name: Smoked Paprika and Thyme Cajun Shrimp and Andouille Sausage with Rice
Total time: 47 min
Yield: 4 servings
Cuisine: Cajun and Creole
Ingredients: 1 lb shrimp; 1 lb andouille sausage; 1 cup diced onion; 1/2 cup diced green bell pepper; 1/2 cup diced celery; 2 tbsp olive oil; 1 cup uncooked rice; 4 cups chicken broth; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp thyme; Salt and pepper to taste; 2 tbsp butter (for finishing); 1 tsp smoked paprika; 1 tsp fresh thyme

Enhanced smoky paprika and earthy thyme deepen the Cajun flavors of the dish.

47 minutes4 servings

Method

Add smoked paprika to oil before cooking sausage. 1: during preparation, stir in thyme with vegetables.
In a large pot, heat oil over medium heat. Cook sausage until browned.
Add onion, bell pepper, and celery; cook 5 minutes.
Stir in rice, broth, paprika, garlic, thyme, salt, and pepper.
Simmer 20-25 minutes until rice is tender and liquid is absorbed.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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